Embark on a journey of sweet indulgence with Keto Chocolate Fudge—a delectable treat that proves you can revel in the sumptuous flavors of chocolate while staying true to your low-carb and ketogenic lifestyle. This easy-to-follow recipe unveils a world of richness and satisfaction without the guilt, making it a perfect addition to your repertoire of keto-friendly desserts.

Crafting the base of this heavenly fudge involves a careful combination of unsweetened chocolate, coconut oil, and creamy almond butter. Melted to silky perfection, this chocolatey concoction forms the essence of the fudge, providing a decadent canvas for the flavors to unfold.

Sweetened with powdered erythritol and enhanced with the aromatic notes of vanilla extract and a pinch of salt, the fudge mixture transforms into a symphony of taste that mirrors the classic chocolatey delight. For an extra layer of texture and flavor, you have the option to crown your fudge with chopped nuts, unsweetened shredded coconut, or a sprinkle of sea salt—elevating the experience to new heights.
As the fudge sets in the refrigerator, anticipation builds for the moment when you can savor the fruits of your labor. Once chilled and firm, each slice reveals a velvety texture that melts in your mouth, delivering the pure essence of chocolate bliss.

Whether you opt for the simplicity of a classic square or the elegance of individually molded pieces, this Keto Chocolate Fudge invites you to a guilt-free celebration of sweetness. Indulge in the pleasure of rich chocolate flavor without compromising your commitment to a low-carb lifestyle, and let each bite be a reminder that decadence can indeed be keto-friendly and utterly satisfying.

Keto Chocolate Fudge

1 cup (224g) unsalted butter
1 cup (100g) unsweetened cocoa powder
1 cup (240ml) coconut oil
1 cup (200g) powdered erythritol or any keto-friendly sweetener
1 teaspoon vanilla extract
A pinch of salt
Optional: Chopped nuts, coconut flakes, or sea salt for topping
Line a square baking dish (8×8 inches or similar) with parchment paper.
In a saucepan over low heat, melt the butter and coconut oil.
Add the cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt to the melted butter and coconut oil. Stir until well combined and smooth.
Taste the mixture and adjust the sweetness if needed by adding more powdered erythritol.
Pour the chocolate mixture into the prepared baking dish.
Optional: Sprinkle chopped nuts, coconut flakes, or a pinch of sea salt over the top.
Refrigerate the fudge for at least 2-3 hours or until it’s set.
Once set, use a sharp knife to cut the fudge into 16 squares.
Store the keto chocolate fudge in the refrigerator.
Nutritional Information (Approximate per serving):
Calories: 180-220
Protein: 2-4g
Fat: 20-24g
Carbohydrates: 4-6g (Net Carbs)
Fiber: 2-3g
Sugar: 1-2g
Sodium: 50-70mg
These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.